Bean Stuffed Sweet Potatoes
Loaded sweet potatoes bursting with Mexican flavors. A perfect gluten-free comfort food you can make for a vegetarian dinner and get creative! Easy to meal prep and to enjoy - this is one of the sweet potato recipes you'll want to have over and over again. Perfect for weeknight dinner.
Servings: 4 stuffed potatoes
Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil
Spicy Bean Mixture
- 1 can black beans strained and rinsed (or red kidney beans)
- 1 cup cherry tomatoes chopped
- 1/2 cup corn
- 1 clove garlic minced
- 1/2 red onion diced
- 1/3 cup parsley chopped
- 1/2 lime juice
- 1 tbsp olive oil
- pinch chilli flakes
- 3/4 tsp cayenne pepper
- 1/4 tsp salt
Mashed avocado
- 1 avocado
- 1/2 lime juice
- pinch of salt
Sour cream
- 1/3 cup sour cream
- Spring onion chopped
Instructions
- Preheat the oven to 400F. Pierce your potatoes with a fork all around so they have small holes. Add them to a baking tray. Use a brush to oil (or spray) the sweet potatoes all around and bake in the oven for 40-60 minutes until they’re tender. Smaller potatoes will need 40 min, while larger 60 min.
- While potatoes are baking, get a bowl and add in all of the spicy bean mix ingredients. Start with kidney beans and finish up with salt. Combine all of them together.
- Mash avocado in a bowl with a fork, squeeze over the lime juice, and add a pinch of salt. Set aside.
- In a separate bowl, mix sour cream with chopped spring onions.
- Once the potatoes are baked, cut them in half, but not all the way through, so the potatoes open up but are still in one piece.
- Fill them in with the spicy bean mixture, top up with avocado mash, and top up with sour cream.
Video
Nutrition
Serving: 1 stuffed potato (12 oz) | Calories: 479kcal | Carbohydrates: 67g | Protein: 16g | Fat: 19g | Saturated Fat: 4.1g | Polyunsaturated Fat: 13.1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 279mg | Fiber: 20g | Sugar: 11g